asparagus linguine

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Servs: 4  Prep: 10m  Cook: 15m  

"Pasta and asparagus are tossed together in this mildly-seasoned side dish that makes any appealing partner to poultry or fish. 'I lightened up the original recipe by reducing the amount of butter and substituting olive oil,' informs Carolyn DiPasquale of Middletown, Rhode Island."

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Ingredients [?] Change Serving Size Update Reset Add all ingredients to Shopping List All Ingredients added to shopping list!

•   6 ounces uncooked linguine 6 ounces uncooked linguine
•   1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces 1/2 pound fresh asparagus, trimmed and cut into 1/2 inch pieces
•   1 small onion, chopped 1 small onion, chopped
•   1/4 teaspoon salt 1/4 teaspoon salt
•   2 teaspoons butter or stick margarine 2 teaspoons butter or stick margarine
•   1 tablespoon lemon juice 1 tablespoon lemon juice
•   2 tablespoons grated Parmesan cheese 2 tablespoons grated Parmesan cheese
•   1 tablespoon olive or canola oil 1 tablespoon olive or canola oil
•   2 tablespoons white wine or chicken broth 2 tablespoons white wine or chicken broth
•   1/8 teaspoon pepper 1/8 teaspoon pepper
•   2 garlic cloves, minced 2 garlic cloves, minced

Instructions

1. 1. Cook linguine according to package directions. Meanwhile, in a nonstick skillet, saute the onion and garlic in oil and butter until tender. Add asparagus; cook and stir for 2 minutes or until crisp-tender. Add wine or broth; cook and stir for 1-2 minutes or until liquid is reduced. Remove from the heat.
   2. Drain linguine; add to asparagus mixture. Add remaining ingredients; toss to coat. Serve immediately.

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